by Matthew Robinson | Feb 24, 2018
How To Make Pulled Pork I like pulled pork. One of the reasons I like it, beyond the fantastic taste, is the idea of taking a really tough piece of meat and making it into a thing of beauty. Braising tough meats and turning them into tender, succulent eats, is in my...
by The Culinary Exchange | Jul 29, 2015
Sometimes all you need is a great, big juicy piece of pork. And what’s the first thing that comes to mind when you think a pork dinner? Pork chops, of course! And once you learn how to prep and cook pork chops, you’ll have a solid dinner standby...
by Matthew Robinson | May 15, 2015
How To Cook Pork Whole books have been written about how to cook pork. There are so many delicious dishes using pork, from the finger licking baby back ribs to a crunchy schnitzel, that there is little wonder why it is so popular. My first memory of pork is, as it is...
by Matthew Robinson | May 1, 2015
How To Make Carnitas Me gusta carnitas! Anytime fork tender, fall off the bone, crispy skinned roasted pork is involved, I am in. Wrap this porky goodness in a corn or flour tortilla and I am really in. Carnitas – essentially Mexican style pulled pork –...
by Matthew Robinson | Nov 11, 2014
Split Pea Soup Soup, Soup, Soup! Which is the king of soups? Is it the most classic like chicken noodle soup? Or, is it the thickest like Split Pea Soup? Isn’t it amazing how thick pea soup can get? I wonder if it is really a soup. Or, is it a pottage? It is...